• 20minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 sticks unsalted butter, room temp

  2. 4 tablespoons olive oil, or as needed

  3. 3 tablespoons finely chopped roasted red peppers, mild or hot

  4. 1 tablespoons capers, finely chopped

  5. 1/4 tsp dried oregano

  6. 2 tablespoons prepared pesto sauce

  7. flaky-style sea salt and freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Divide the butter into 4 parts and spread into 4 shallow dishes or ramekins. Place plastic wrap over each and make a well in the top by pressing with your thumb or other rounded object. Note: you can really use any size/shape plates you want, with as many "wells" as you like. This recipe is more of a technique than an exact formula, so use whatever you have. You can also garnish with other things like, herbs, anchovies, olives, etc.

  2. Place the butter in the fridge until firm. In a small bowl mix together the chopped peppers, capers, and oregano; reserve. Remove the plastic and drizzle olive oil into each well. Garnish half the wells with the pepper mixture, and the other half with pesto. Finish each with a generous dusting of sea salt crystals and freshly ground black pepper. Serve with sliced bread.


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